Plum And Red Wine Sorbet Recipes
PLUM SORBET
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Wash the plums, cut them in half and remove the pits. Cut the plums in quarters and cook them over low to medium heat with the orange juice for about 15 minutes, stirring frequently. Puree the plums in a blender or food processor and chill.
- Meanwhile, bring the sugar and water to a boil and simmer for five minutes. Add the syrup to the puree, along with about one tablespoon kirsch, and mix well. Cool and freeze according to the manufacturer's directions for your ice cream maker.
PLUM SORBET OR GRANITA
Use ripe, juicy red plums for this spicy, wine-infused sorbet or granita.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan. Bring to a boil, reduce the heat and simmer 5 minutes. Remove from the heat and strain into a bowl. Allow to cool. Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth. Chill for 2 hours or overnight.
- If you are making granita, place a 9-by-11-inch baking dish in the freezer. You may omit the corn syrup and reduce the sugar if desired.
- Using an immersion blender, blend the plum mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.
PLUM AND RED-WINE SORBET
Provided by Ruth Cousineau
Categories Ice Cream Machine Citrus Dessert Freeze/Chill Kid-Friendly Plum Red Wine Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1D2 quarts
Number Of Ingredients 9
Steps:
- Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
- Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
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- Make a spice bag with the cinnamon stick, cloves, star anise, and peppercorns. (Otherwise you'll need to count and fish them all out before you puree the mixture.)
- Add prepared plums, red wine, sugar, water, spice bag, lemon juice and zest, and a pinch of salt to a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes.
- Discard whole spices and zest. Pour mixture into a deep mixing bowl, and allow it to cool. Purée using an immersion blender* until very smooth. Force purée through a fine-mesh sieve into a bowl, discarding any solids.
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